Easy Bean Tostadas (Not Fried)
A Beginner's Guide to Masa Magic
In a world of complicated recipes and intimidating techniques, these easy bean tostadas stand as a beacon of simplicity and deliciousness. Unlike their deep-fried cousins that require pools of oil and careful temperature monitoring, these crispy bases are made right on your stovetop and finished in the oven. They're the perfect canvas for whatever leftover beans are hanging out in your fridge, transforming humble ingredients into something that feels like a celebration.
Don't Fear the Masa
Let's talk about masa for a minute. This ancient corn flour has been nourishing people for thousands of years, yet somehow it's gotten a reputation for being tricky to work with. Nothing could be further from the truth! Masa is actually one of the most forgiving ingredients you'll ever encounter in the kitchen. Unlike wheat flour that can become tough with overworking, masa responds beautifully to your touch. It wants to come together, it wants to be shaped, and it doesn't require perfect technique to yield delicious results.
These tostadas are the ideal introduction to working with masa because they don't need to puff up like perfect tortillas or hold together for folding. If they crack a little while pressing, no problem – they're going to be topped with beans anyway. If they're slightly uneven, that just gives them character. The beauty of this recipe lies in its forgiving nature, making it perfect for anyone who's ever been intimidated by the idea of making their own corn tortillas.
The Bean Liberation Movement
Here's where things get really exciting: these tostadas work with absolutely any leftover beans you have on hand. Whatever flavors you've already built into your beans will determine the personality of your finished tostada, and that's where the magic happens. Did you cook your beans with Mediterranean herbs? Add some crumbled feta and sun-dried tomatoes. Got leftover curry-spiced beans? Top them with pickled onions and a dollop of yogurt mixed with mint.
Don't feel constrained by traditional Mexican flavors – though they're absolutely delicious. A curry refried bean tostada topped with fresh cucumber and a sprinkle of toasted coconut? Why not! Tuscan white beans with rosemary, topped with arugula and a drizzle of good olive oil? Absolutely divine. The point is to let your beans lead the way and build flavors that complement what you've already created. It's cooking with confidence and creativity, using what you have to make something extraordinary.
*A Note On Our Recipes:
Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.
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Easy Bean Tostadas (Not Fried)
Lisa Riznikove
Mexican
Main Dish
Learn to make crispy bean tostadas at home without frying! This beginner-friendly masa recipe transforms leftover beans into delicious tostadas. Perfect for any bean variety - get creative with flavors!
Ingredients
- 1/2 cup Masa
- 1/2 cup Water
- Pinch of Salt
- Leftover beans
- Tomatoes, diced
- Cilantro, chopped
- Onion, chopped
- Avocado, sliced
- Salsa or Hot Sauce
Directions
Heat a griddle, cast iron skillet or comal to high heat and preheat the oven to 300 degrees.
Add 3/4 of the water to the masa and combine, kneading with your hands and adding more water gradually until the masa is fully hydrated but not sticky.
Line a tortilla press with a clean plastic grocery store bag that you've cut down the sides to fit on the press. This is where you re-use any plastic bag you have.
Make a golfball size ball and press it with the tortilla press.
Carefully peel it off of the plastic and place on the preheated griddle. Flip after the tortilla moves freely when you touch it. Cook for a few minutes each side and keep flipping. If it puffs up use a spatula to pat it down because you want it flat.
Keep cooking and flipping to keep it from burning until the tortilla is hard and dry.
Place in a single layer on a baking sheet and bake for 10-15 minutes until very crispy.
Smash your leftover beans adding seasoning if needed.
Add the beans, tomatoes, cilantro, onion and avocado on the tostada and drizzle with the salsa or hot sauce of your choice.